Are you looking for recipe inspiration? Vegetable Enchilada Breakfast Casserole special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Vegetable Enchilada Breakfast Casserole What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Vegetable Enchilada Breakfast Casserole, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Vegetable Enchilada Breakfast Casserole delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Vegetable Enchilada Breakfast Casserole yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Vegetable Enchilada Breakfast Casserole using 16 ingredient type and 12 manufacturing steps. Here's how to make the dish.

I created this to use the leftover filling from a vegetable enchilada dinner. The dinner recipe came from Moms Into Fitness with Lindsay Brin's COOK ONCE recipe book.

Ingredients and spices that need to be prepared to make Vegetable Enchilada Breakfast Casserole:

1. 2 Tbsp Olive Oil
2. 2 tsp ground cumin, divided
3. 1/4 c all-purpose flour
4. 1/4 c tomato paste
5. 1 1/2 c homemade poultry bone broth (substitute with one can broth of your choice)
6. 1/2 (1 bag) Tatter Tots (approximately), baked according to the directions on the bag long enough to smash
7. 8 eggs
8. 2 cups skim milk
9. 1 c shredded Monterey jack cheese (Pepper Jack is also a good choice if heat level is not an issue for your family)
10. 1 can low-sodium black beans, rinsed and drained
11. 5 ounces frozen corn kernels, thawed (or half a can of drained corn)
12. 8 ounces frozen, chopped spinach, thawed and squeezed dry
13. 3 green onions, thinly sliced; separate white and green portion
14. 2 burrito-sized whole wheat tortillas
15. 4 ounces sliced, black olives, drained
16. 1/4-1/2 c shredded cheese of your choice to sprinkle on top

Steps to make a Vegetable Enchilada Breakfast Casserole